Harvest Tales: Stories from Our Producers

We have many amazing suppliers from whom we source our produce, and we've already shared glimpses of some of them with you. But have you ever wondered where these fresh ingredients are actually grown and harvested? This is where our new series comes in. We’re hitting the road across Switzerland to show you how our beautiful ingredients are cultivated before being transformed into our damn good dumplings.

 

Our First Stop: Gamper Gemüsekulturen in Stettfurt

Our journey begins in Gamper Gemüsekulturen, located in the picturesque village of Stettfurt in the beautiful canton of Thurgau, Northeastern Switzerland. Here, we're spotlighting one of our favorite ingredients: broccoli.

 

About Gamper Gemüsekulturen:

Gamper started as a simple farm with the innovative idea of producing chicory in the 1980s. Over the years, they have grown their business significantly, becoming one of the largest chicory producers in Switzerland. They have since expanded their agricultural endeavors to include a variety of fresh vegetables, including our beloved broccoli.

 

Broccoli, originally from Anatolia but a favorite in Italy for over 2,000 years, is now one of the most popular vegetables worldwide. This nutrient-dense vegetable thrives in rich soil and is best enjoyed fresh. It’s a versatile ingredient that pairs well with almost anything.

 

Our Visit:

During our visit, Simon Forster, co-owner of the farm, provided us with an broad tour of the operations. We were fortunate enough to witness one of the first broccoli harvests of the season, which takes place from May to November. Each broccoli head is hand-cut in the field and brought to their refrigerated warehouse within an hour to ensure the highest quality possible.

 

Simon has also shared tips on how to select the perfect broccoli:

1. Look for Bright Green Color: Choose broccoli with a vibrant, deep green color. Avoid any heads that are yellowing or have brown spots, as these are signs of aging and overexposure.
2. Firm Stalks: The stalks should be firm and sturdy. If they feel soft or bend easily, the broccoli is likely past its prime.
3. Compact Florets: The florets should be tightly packed together. Open or flowering florets indicate that the broccoli is overripe.
4. Check the Stem Ends: Fresh broccoli will have moist, fresh-cut stem ends. Avoid broccoli with dry or cracked stem ends.
5. Smell Test: Fresh broccoli has a mild, pleasant smell. If it has a strong, unpleasant odor, it is best to pass on it.

 

Did you know ?

• Edible Entirely: Many people focus only on the florets, but the entire plant is edible. The stalks are delicious and can be used in various dishes, while the leaves are rich in carotene, which is known to benefit eyesight.
• Nutrient Powerhouse: Broccoli is packed with vitamins and minerals, making it a powerhouse of nutrition.
• Astronaut Approved: Broccoli is one of the vegetables selected by NASA for space missions due to its nutritional value and the ease of growing it in space gardens.

 

Why We Love Broccoli in Our Dumplings:

The versatility and nutritional benefits of broccoli make it a perfect ingredient for our dumplings. Whether steamed, stir-fried, or used as a filling, broccoli adds a delightful crunch and a burst of nutrients to our recipes.

 

Stay tuned for more Harvest Tales as we continue our journey across Switzerland, bringing you closer to the sources of our fresh, high-quality ingredients. Next up, we’ve got our longest supplier to date, Bianchi ❤️